The bean curd there is the most famous, which brand of bean curd is delicious?

There are many types of bean curd, in addition to the commonly used white bean curd and red bean curd, the famous ones are Shaoxing bean curd, Guilin bean curd, Kedong bean curd, Guangdong moldy bean curd and chili bean curd. As for stinky tofu, it also belongs to the category of bean curd, but stinky bean tofu is used as a non-staple food for people with this hobby, and is not used as a condiment. In Jiangsu and Zhejiang, such as Shaoxing, Ningbo, Shanghai, Nanjing and other places, the fermented bean curd is known for its delicate and soft, delicious taste and slightly sweetness; The Tangchang tofu and milk in Dayi County, Sichuan Province have a strong Sichuan flavor, and are known for being spicy, crispy, delicate and slag-free; The cabbage bean curd produced in Chengdu, Suining, Meishan and other places in Sichuan is also very distinctive, each piece of bean curd is wrapped in cabbage leaves, and the taste is fresh and spicy; The crispy fermented bean curd in Henan Tuocheng is even more mellow and fragrant, delicious and delicious.

In addition, Guilin bean curd is also one of the three treasures of Guilin, the most famous is Guilin Huaqiao brand bean curd.

China has a vast territory and abundant resources. Everywhere there is fermented bean curd with local characteristics. Although they all come in different shapes and flavors, they are produced on essentially the same principle.

They all make tofu from soybeans and then cut them into small pieces and put them in wooden boxes. Connect the appropriate culture. Let mucor grow on the tofu.

When it comes to fermented bean curd, I'm sure many people have their own opinions on this delicious food. The properties of fermented bean curd are somewhat similar to stinky tofu and snail powder. This food fascinates half the population, but also scares half of the population.

The taste of fermented bean curd is strange, but after eating it, it has an indescribable deliciousness. For many, the taste makes it hard for them to refuse.

Sufu is a traditional food that has been passed down in China for thousands of years. It smells terrible, but tastesIt's very special。The types of bean curd are generally divided into three categories:

Green, red, and white, each can be said to be unique, but for some people, they may never get used to the taste of fermented bean curd. Especially after learning about the production process of fermented bean curd, it may be more difficult for them to get into. <>

At present, there are still many famous brands of fermented bean curd, and they are also known as "China's famous fermented bean curd 12-day race". However, when it comes to people's impression of the bean curd brand, it is estimated that many people will think of Wang Zhihe's bean curd. It is said that Wang Zhihe's bean curd was even eaten well by the Empress Dowager CixiWang Zhihe's bean curd has been passed down to this day and is still a very popular product.

If you eat the bean curd directly, it may be difficult for you to accept the taste of the bean curd, but if you mix the bean curd with other foods, the flavor of the bean curd can be brought into full play. Some people like to add it to their plates, some use it for rice, and of course, some put it on steamed buns and bread, which makes everyone love it. <>

There are many kinds of bean curd, but the relatively delicious bean curd comes from Beijing and Wang Zhihe。After all, this brand has been around for a long time, and the taste of this brand of fermented bean curd is truly impressive.

bean curd, which is roughly divided into southern bean curd and northern bean curd; Generally speaking, the northern bean curd is represented by Wang Zhihe in Beijing, which is large and mostly red. Southern bean curd is mostly from Shaoxing and Guangdong, for example, the Guanghe brand bean curd mentioned above is the representative of southern bean curd.

The varieties of Shaoxing bean curd mainly include 5 kinds of drunken fang, Taifang, Ding fang, green fang and chess fang, and can be divided into several varieties in the same category. Due to the different ingredients, the flavor is different, among which the drunken formula is the representative variety of Shaoxing fermented bean curd. In the past, when Mr. Shao Lizi was alive, he was fond of Shaoxing fermented bean curd, and every meal must be accompanied by fermented fermented bean curd.

Shaoxing fermented bean curd has the characteristics of color, fragrance and taste, which is most suitable for eating porridge, soaked rice, cold rice and accompanying dishes, if mixed with a little spicy oil, its taste is better. After eating, you can also wash it with boiling water to make "fermented bean curd soup", and the flavor is not bad. The red sauce roast meat, the meat color is red, the meat is fragrant, and it is a famous dish in Shaoxing.

The juice of the drunken formula, Shaoxing people mostly use to steam tofu, put a little shallot, white background, yellow liquid, the special color of green cover noodles, often make people's appetite increase sharply, and it is one of the home-cooked dishes in Shaoxing. Chess side: This kind of bean curd is as small as a chess piece, so it is called a chess party.

The production process is complex, the maturity time is long, the ingredients are exquisite, the taste is delicious and mellow, it is the "Zhenzhong" in Shaoxing fermented bean curd, the export is very popular, the domestic sales are in short supply, not only the tourists who come to Shaoxing from other places are not easy to buy, even the locals of Shaoxing are also "difficult to see each other after a thousand calls", it can be seen that the output is not high.

When it comes to the bean curd brand, "there is Guanghe in the south, and Wang Zhihe in the north" is well-known. However, a recent visit to the market found that Guanghe and Wang Zhihe are no longer only focusing on local flavors as in the past, but "cross-border" development: not only developing other regional flavors on the original traditional tastes, but also stepping up acquisitions and expansion in the past two years to expand markets outside the local area.

At the same time, emerging bean curd companies also see the gap in the diversification of the bean curd market, and intend to enter the market with Hunan bean curd outside the taste of the north and south.

I like to eat agate spring tofu milk from Huainan, Anhui Province, especially tomato red oil.

Tofu. There are thousands of brands, but I only love this one. When it comes to tofu, I think of the handmade tofu sold by roadside vendors when I was a child, and the taste is still unforgettable. If you thought that tofu was only available in red and dark blue.

Then you couldn't be more wrong. Not only do there are many brands of tofu, but the taste is also very different. Next, I will give you a brief introduction.

This red tofu is what I used to eat when I was a child, and it tastes salty and salty, and I only use chopsticks to hold a little bit each time, otherwise it will be too salty, and the food is particularly fragrant. Because it is in bulk, there should be no brand, and now there is almost no such loose tofu.

1. Wang Zhi and tofu.

Since my family runs a supermarket, I generally buy more Wang Zhihe tofu, and northerners prefer red tofu. The taste is salty and fragrant, and the texture is a little softer.

2. Kedong fermented bean curd.

Kedong bean curd is a century-old brand, and it can be ranked among the bean curd in the country. Kedong fermented bean curd has a bright color, delicate taste, and a delicious and long taste.

3. Zhu Laoliu bean curd.

In addition to Wang Zhihe and Kedong bean curd, followed by Zhu Laoliu. In addition to red bean curd, there is also green bean curd, as the saying goes, stinky tofu.

Some people are particularly fond of stinky tofu, just like fried stinky tofu, although it smells stinky, it is fragrant when tasted carefully.

4. Old godmother tofu.

Maybe you've only heard of Lao Gan Ma chili sauce, but you certainly haven't heard of Lao Gan Ma tofu, and it's red oil tofu milk.

5. Guanghe bean curd.

Guanghe bean curd is produced in Kaiping City, Guangdong.

It is a well-known white bean curd brand in China. Different from the salty aroma of Wang Zhi and fermented bean curd, it is more slightly spicy. It is a brand of fermented bean curd with a very long history.

6. Huaqiao bean curd.

Huaqiao bean curd is one of the three treasures of Guilin, the bean curd is transparent and gelatinous, the flesh color is tender yellow, the fragrance is fragrant, and the taste is delicate and tender.

7. Dingfeng bean curd.

Shanghai Dingfeng rose fermented bean curd has a soft and waxy taste and a fragrance of roses.

8. Flavor Ulva Yuan bean curd.

Guizhou's specialty, Wei Chunyuan red oil fermented bean curd, is soft and consistent from the outside to the inside, rich in protein, and has a first-class taste.

9. Xinzhong fermented bean curd.

Xinzhongfang bean curd is a local specialty of Jiangsu, because of the addition of alcohol, it is fragrant.

Red fermented bean curd is added to red yeast rice.

It is red, thick and mellow in taste; The dregs of fermented bean curd are added to the lees and the dregs are fragrant; Qingfang bean curd is made without excipients, and is salted with the water oozing from the tofu itself The variety of tofu will also be made due to the water content of the tofu.

The type of wine and the amount of wine used vary depending on the factors. Everyone's taste is different, so the favorite bean curd is also very different. Pay attention to the "chopsticks that can't be put down" and unlock new ways to play life and food together.

I think Wang Zhihe's tofu is delicious, Wang Zhihe's brand tofu is of good quality, delicate and delicious taste, and has a long aftertaste after entering the mouth, Wang Zhihe bean curd is very famous all over the country, and it is very popular!

Wang Zhihe. My family has always eaten this, when I was a child, hot steamed buns in winter, sandwiched with Wang Zhihe's bean curd, it was really delicious.

"Bean curd" is also called "Buddha Yu" in fasting. Originated in Yiyang in the Tang Dynasty.

During the Yuanhe period of the Tang Dynasty, the White Deer Temple, located at the foot of Yiyang Huilong Mountain, was one of the famous temples in China built by Tang Xianzong. There is a high monk in the temple, named Guanghui Zen Master.

One day, after Zen Master Guanghui had dinner in the dining hall, he left a few pieces of tofu and did not finish eating, and wanted to keep the next meal to eat, so he put it in the cupboard and went out of the temple by himself.

Unexpectedly, this trip was two months. When he returned to the temple, he opened the door of the cupboard and saw that the tofu had grown fluffy white mold. With a light touch of chopsticks, it is soft and soft, and exudes a fragrance.

Then I put a little bit of it on the chopsticks and tasted it on my tongue, and I felt that the taste was fresh, but there was no saltiness. So, he soaked a little salt to make brine, and then used chopsticks to pick a little moldy tofu, put it in the salt water and dip it, and tasted it again.

The monk in the dining room thought: "I'll do it again according to this method, and make it for the people in our temple to eat, so as to avoid the difficulty of entering the vegetable garden to pick vegetables on a frozen day." After asking Zen Master Guanghui repeatedly, he began to do it himself.

Two months later, this fermented delicacy was also made.

The monks and Zen masters in the temple believe that this tofu is fermented and covered with fluff is a gift from the Buddha, and call it "Buddha Yu". Folks call it fermented bean curd.

In Chudi, the rotten tiger homonym, the tiger cat agreed, in order to avoid secrecy, slowly changed the name of cat milk, cat fish, therefore, in Hunan Yiyang, Changsha area, used to be called cat fish.

The method of making fermented bean curd has been passed down from generation to generation in Bailu Temple, and it has now been declared an intangible cultural heritage.

According to historical records, as early as the 5th century A.D. in the ancient books of the Wei Dynasty, there are records of the production process of fermented bean curd, and in the Ming Dynasty, China processed a large number of fermented bean curd, and now the bean curd has grown into a fermented food with modern technology.

Sufu has a history of more than 1,000 years and is one of the unique fermented products in China. As early as the fifth century A.D., there was a saying in the ancient books of the Northern Wei Dynasty that "dried tofu is fermented after being matured with salt". In the "Compendium of Materia Medica", it is written:

Tofu, also known as soybean, is made with tofu pickled in sake lees or sauce, and the taste is salty and sweet. Li Huanan's "Xingyuan Lu" of the Qing Dynasty has described in detail the preparation method of tofu. The famous Shaoxing fermented bean curd has been exported to Southeast Asian countries in the Jiajing period of the Ming Dynasty more than 400 years ago, and its reputation is second only to Shaoxing wine.

In 1910, he was awarded the gold medal of the "Nanyang Industry Association" exhibition; In 1915, he won another certificate of merit at the Panama-Pacific International Exposition held in the United States. China's fermented bean curd has been exported to Southeast Asia, Japan, the United States, Europe and other countries and regions.